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l^ickard Jfudios 
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^~jpickarci China & Glass <}. 




Two 



^CIA467980 

m -1 1917 



Pickard China and Glass 

PICKARD CHINA AND GLASS is more than a rommercial 
product. It is the visible expression of an ideal — that of 
producing, in the United States, the finest decorated china 
and glass. A.nd so well has this ideal been achieved that a great 
authority in this line recently said, "Pickard products contain 
the only new and correct ideas that have been offered in decorating 
china and glass, for a decade." 

To- accomplish this we have gathered, in the Pickard Studios, a 
staff of the finest craftsmen from all over the world. These men 
and women, trained for years in the potteries and schools of 
Europe and this country, here bring to the fullest expression all 
their aspirations and skill. Inspired by the stimulus of friendly 
rivalry, these artists and handcraftsmen are constantly producing 
new and better decorations and effects on both glass and china. 

Those artists coming from Europe have back of them all the 
wealth of hundreds of years of study and experiment in the great 
potteries and ateliers of the old world. To this is added the 
richest development of the beauty and freedom of American 
Idealism and Individuality. Thus the most wonderful artistic 
thought is stimulated and developed. 

Constantly alive to the newest thought and feeling in art circles, 
the Pickard staff of artists is continually evolving new processes 
and effects that surpass any that have preceded them. 

Pickard China is, first of all, truly American; second, it is perfect 
art; third, it is beautifully attractive; fourth, it is distinctive. 




Pickard Studios 

Decorators and Etchers 
of Fine China and Glass 

Ra\' ens wood : Chicago 




Page Three 



^'/'►\~?rN ' 



rtv?^ , J^-— ^ 



I ^~l^ickarcL China & CJlass 




FRUI 1 PANELS — The unchanging appeal of a decoration showing, in life-like colors, luscious ripe fruit is here 

presented in a new lormation. Panel or medallion forms reveal the brilliant colored fruit nestling in a background 

of green foliage. Spring or blossoming time is suggested by the formal flowers in the border. 



Page Four 



Art of Homemaking and Decorating 

Prepared fay ANNA PICKARD ATKINS 

FROM the ceremony of taking salt in a "nomad's tent" 
to the elaborate service of a formal dinner in a modern 
home is a far cry, but the difference between the two affairs 
illustrates what has been a very long and gradual development 
of the forms of social usage which obtain at the present day. A 
general knowledge of these forms is almost universal, but often 
there are those who desire suggestions for the conduct of special 
affairs and functions. To satisfy this desire, is the special object 
of this little booklet. 

In connection with the Art of Entertaining, a few suggestions 
follow concerning the house in which the entertaining takes 
place; for a substantial house, though not necessarily an expensive 
one, if well arranged, is a valuable asset where family and friends 
are concerned. In planning for the interior of this house, the 
architect should be avoided who arbitrarily rules that there 
should be no mantel shelf or other points of vantage where 
ornamental china or other beautiful objects may be displayed. 

The attitude of such an architect expresses the reaction against 
the house crowded and cluttered with bric-a-brac, but, like many 
reactions, it goes too far, and the results show too severe and cold 
effects. A sensible and sparing use of really fine ornaments adds 
greatly to the beauty and interest of any house interior, and any 
one should feel at liberty to collect and display such treasures, 
and not slavishly follow the edict of the extremist. 

For this house, a scheme of so-called "period furnishing," with 
some modifications, generally gives the best results and costs no 
more than furnishings in the more ordinary styles. 

By period designs are usually meant furniture adapted from 
the old masters, among them being the English Renaissance, 
Chippendale, Hepplewaite, Sheraton, and Adam styles — the 
latter four being generally known as the Georgian period — Louis 
XlVth, Louis XVth and Louis XVIth, all of which ended with 
the close of the eighteenth century. No newer styles of 
furniture and furnishings expressing so much artistic merit have 
been designed or produced. 



Page Five 




^~Pickard China & Glass 




ALL-OVER GOLD ETCHED VINE — This delightful all-over gold design is a refinement— an advance in the art 
of the plain encrustation. The dainty vine stands up from the surface of the piece and, covered with Pickard 
gold fired in. it seems hand-tooled in pure metal; except that the pieces have the delicacy of china and glass. 



Page Six 



THE 



ART 



O F 



ENTERTAINING 



When the item of expenditure must be considered, the period plan 
may be carried out by acquiring a few pieces at a time, and 
gradually substituting these for old pieces of unpleasing styles. 

The dinner itself makes an interesting starting point in the 
scheme of social entertaining. It may be served with more or 
less ceremony in the simplest home, where the spirit of hospitality 
prevails; but dignified and appropriate surroundings give an added 
interest to that, as well as to all other, social functions. The 
dining room as the center of the home and the family life, as 
well as the social life, should be carefully considered. 

THE DINING ROOM should be a light and airy room; and 
if the walls are paneled in white or ivory, the furniture selected 
from any of the appropriate periods, the results will be found 
most satisfactory. The china and glass decorated with adapta- 
tions of the motifs of Adam, Chippendale, or Sheraton, corre- 
sponding with the furnishings, may be used, thus embodying a 
harmonious whole. 

Restraint should be used in furnishing the dining room; the table, 
chairs, serving table, sideboard, or buffet, and, if possible, one of 
the famous corner cabinets, are all that are necessary. The latter 
may be of mahogany or of other wood, to match the rest of the 
furniture, and may be arranged with mirror back and glass 
shelves, with concealed electric lights, which reflect the china 
and bric-a-brac and add to the attractiveness of the room. The 
cabinet may also be enameled to match the walls or woodwork 
Either way it is very attractive, and 
in it should be placed some (not all) 
of the prettiest china, with a selection 
of choice bric-a-brac. 

THE RECEPTION ROOM, or 
drawing room, which is the center of 
much entertaining, 
may have wall 
decorations and 
furnishings to 
correspond with 

Tea Set in Adam Border 





Page Seven- 



THE 



ART 



O F 



ENTERTAINING 




any of the period styles. Of these, the Louis XVI gives a stately 
effect to what should be a rather stately room, for here are featured 
the formal receptions, weddings and other social functions. 

The furnishings may properly be elaborate and rich, and a few 
pieces of period work, other than those of the main scheme, add 
interest. For instance, an Adam cabinet and a few chairs of the 
same style combine well with the Louis XVI . The cabinet should 
be interesting, with perhaps a collection of small ivories or bronzes, 
and with these, a few select pieces of rare china, such as tiny vases, 
diminutive tea pots, etc., make an effective combination. 

One of the prettiest ceremonies pertaining to the drawing room, 
is the taking of after dinner coffee, when a dinner company, at the 
end of the meal, leaves the table in the dining room and clusters 
about the hostess in the drawing room. The place of the hostess is 
before, or at the side of, the mantel, which is usually the most dis- 
tinctive feature of the room. A bright fire in the grate adds greatly 

to the effect of 
good cheer. The 
mantel should 
carry two or three 
pieces of very 
beautiful china, 
preferably large 
vases or candle- 
sticks decorated 
in the motif of the 
room, or in har- 
monizing effects. 

If there is no 
mantel, the place 
oi the hostess may 
be arranged in 
front of, and at 
one side of, a win- 
dow, or in the cen- 
ter of the room. 

Here is drawn up 
a small table hold- 
ing the coffee 
service, which, 
in this instance, 

A Perfectly Appointed Colonial Hall 



^^ 




Page Eight 



THE 



ART 



O F 



ENTERTAINING 



After Dinner 
Coffee Service 
in Antique 
Enamel 




should be the finest and most beautiful 
the hostess possesses. The coffee is ser\^ed 
by the hostess, and may be taken by 
the company standing or seated. 

THE HALL — In the general scheme of 
entertaining and of family life, the hall 
of the house plays an important part, 
although it is often neglected. From it 
the visitor gets the first impression of the 
home. It requires but little furniture, but 
that little should be carefully selected. 

A high back chair or two with perhaps a 
hall seat or chest and a console table with 
mirror of period design are all that are 
necessary, although a pair of sconces 
adjoining the mirror are very attractive 
in either the Drawing Room or Hall. 

The hall is often used as an adjunct to 
the drawing room. In the case of a re- 
ception or other affair, the punch bowl 
and cups are usually placed on the hall table, and around this 
the guests cluster to partake of the sherbet or frappe. 

THE LIVING ROOM — The living room as well as the drawing 
room usually opens from the hall ; here the furnishings may be of a 
more mixed character, the first idea being that of comfort. 

There should be numerous easy chairs, a wing chair, one or two 
odd chairs, a capacious table and a spacious sofa. If the house 
contains no book room a book 
cabinet or two may be added 
to the living room. A very 
desirable feature would be an 
open fire place. Not far from 
this may appear the tea table 
or tea wagon of some 
unusual, clever design 
on which is placed 
the delicate china 
from which is 
served the after- 
noon tea. The tea 




Chocolate Service and Tray. Etched Floral Scroll 



Page Nine 



THE 



ART 



O F 



ENTERTAINING 




A Most "Homey" Living Room 

table or tea wagon should be such as will harmonize with the 
furnishings of living room, sun porch, and dining room. This 
may be placed in any of the rooms, as preferred. 

A few good vases for the mantel, with ornamental bowls and 
bronze busts or other bronze pieces for the tops of book cases, 
add the desired decorative effect. 

THE SUN PORCH — Leading from the living room or hall, 
should be an attractive sun porch, with its willow or painted 
chairs, day beds and tables, where comfort is assured in 
the warm weather. Books, magazines and a pretty 
fruit dish naturally appear on the tables, while 
potted plants, hanging baskets, ferneries and aquariums 
and cornucopias of cut flowers add to the livable and 
inviting effect. Here again the tea table or tea wagon 
is a fitting adjunct, and on it should appear the specially 
selected porch china, decorated with simple but strongly 
colored designs, from which is served the tea, cake and 
sandwiches for the refreshment of family and guest. 




Etched Morning 
Glory Vase 



Page Ten 




^~Plckard China & Qlass 





PLAIN ENCRUSTED ALL-OVER GOLD— When the Pickard Studios offered this to the public, several years 
ago. It met with instant demand, for nothing like it in charm and beauty had been seen. The surfaces of the pieces 
daintily etched, and then the whole coated with Pickard gold burned into the china. It is more popular today 

than ever. 



Page Eleven 




^~Pickard China & Glass 





SCENIC STUDIES IN PASTEL COLORS; SPREADING OAK and PINES— All the inspiration of the distant 

landscape seems to he recreated by the artist on the china. In the soft haze of the deep distances, with its 

delicate color shadings, can be felt the very atmosphere of the big out-of-doors it pictures. The velvety texture 

of the pastel color effects lends itself perfectly to the reproduction of these scenic studies. 

Page Twelve 



The Art of Entertaining and 
Social Functions 

Prepared by the School of Domestic Arts and Science 
Chicago 

FORMAL DINNERS — At a dinner where there are eight 
or more guests, it simplifies the seating to have small enve- 
lopes addressed to each gentleman in the dressing room. 
In each envelope is a card on which is written the name of the 
lady to be escorted to the dining room. As the gentleman greets 
the lady he is to escort he makes it known, and when dinner is 
announced presents his left arm and follows to the dining room. 

The host with his partner leads the way to the dining room 
when dinner is announced. At the table cards are at each cover 
showing the seating. Each gentleman draws out the lady's chair, 
waits until the hostess and ladies are seated, then seats himself. 

THE TABLE — The tablecloth should be smoothed evenly on the 
table over the mat or silence cloth. If the table top is finely 
polished, doilies instead of a table cloth may be used for break- 
fasts, luncheons or informal dinners. 

Size of plates: bi/f-inch "bread and butter;" 7}/2-''^nch "dessert, 
salads, etc.;" 83^-inch "entree, breakfast and tea;" 93^-inch 
"dinner plates;" 1 1-inch "service plate." 

For soup, a plate is now used which is smaller than formerly. 
Bouillon cups are used for luncheon, and some- 
times for dinner, but better form is for their 
use at luncheon only. 

There is also a plate, or bowl, with handles 
termed "cream soup plates," 
and used only for thick- _^ 

ened soup. 

An ornamental plate, 
called "service plate" 
should be used. They are 
artistically decorative, and 
lend elegance and dignity 
to the table. Usually 
the hostess feels pride 
in the possession of 




Page Thirteen 




'Pic/eard China c? CJlass 




-^s^^^. 



m^^^ ~\^u 





^^^s^^^^^^- 









OLD FASHIONED FLOWERS — How brilliantly attractive were the contrasting colors in those bouquets of 

old fashioned flowers. The purples, oranges, reds, yellows and pinks, with the greens ol the foliage, are all found 

here in this unusual enamel decoration. It truly breathes the quaintness of grandmother's flower garden. In spite 

of the great difficulty in working the enamels this design has the charm ol freedom of treatment. 



Page Fourteen 



THE 



ART 



O F 



ENTERTAINING 



this handsome accessory, and the guest a pleasure in viewing it. 

Upon the service plate is placed, first the plate containing 
the canapes, fruit-cocktail glass, oysters, lobsters, or crab meat 
cocktail, and for the second course, the soup plate. To the right of 
the service plate, are arranged the knives, with sharp edges turned 
towards the plate, the spoons, with bowls turned up, and some- 
times the oyster fork. If much silver is to be used, the oyster 
fork may be placed on the oyster plate. To the left are the forks, 
the tines turned up, arranged in the order in which they will be 
used, the first used being farthest from the plate. The water 
glass stands at the point of the knife, and all silver is laid one inch 
from edge of table. Napkins may be folded and placed on the 
service plate. 

TABLE DECORATION — The arrangement of flowers is always one of 
personal taste, but the present custom of a single flower in a slender vase 
at each place, and a low green center- 
piece, is very pleasing, and a delight- 
ful change. A single rose laid beside 
each plate is an attractive variation. 

ORDER OF SERVING— The order 
of serving at a dinner or luncheon is 
left to the hostess. She decides 
whether the guest or the hostess be 
served first. Both modes are correct. 
If the hostess is served first, it relieves 
the guest of any embarrassment as 
to some new form of ser\'ice or 
arrangement of food. While different 
customs are followed, these are the 
preferred: the guest of honor or 
hostess is served first, then the next 
person, whether man or woman, con- 
tinuing around the table, or all women 
are served before the men, beginning 
with the hostess or guest of honor. 

FORMS OF SERVICE— There are 
three recognized methods of serving 
a meal, known as the English, the 
Russian and the Compromise Ser- 
vices. Of these three the English is 
best adapted to households where 
the help employed from outside is 
limited, though it is by no means 
confined to this limitation. 

Corner Cabinet FinislieJ to 
Match Wood Work of Room 




Page Fifteen 



THE ART OF ENTERTAINING 



The Russian is the most formal. The Compromise, with points taken from 
both of these, combines informality with elegance. 

ENGLISH SERVICE — All the food belonging to one course, or all that is to 
be served at a simple meal, is placed on the table in platters and other suitable 
dishes before the host, hostess, or some member of the family. The number 
of plates necessary for the persons seated may be in a pile before the carver, 
or taken, one by one, from the side-table and set before him. As each plate 
receives its portion, the waitress carries it either to the person serving another 
article of food, such as vegetables, or sets it directly before the person for 
whom it is intended. 

At the last course of an English Service, when finger bowls are used, a plate 
upon which are the bowl and doily should be set in front of each person. The 
waitress should have an extra plate in her hand to set before the hostess as soon 
as she takes up the one ready to be passed. Each person having removed 
the finger bowl and doily from the plate, the exchange of empty plate for 
the filled one is quietly and quickly made. 

RUSSIAN SERVICE — As this serving is done from the serving-table or 

pantry, no food appears on the table, with the exception of candy, nuts, and 

relishes. 

Each plate may be brought from the pantry with a portion of the main dish 

of the course, and perhaps one accessory upon it, all other dishes being passed; 

or the plates are set down empty, and all food passed on well-arranged platters 

from which each person serves himself. 

As the waitress removes each plate with the right hand, she sets down the 

plate for the next course with the left hand, the table never being without 

plates until it is cleared and crumbed before dessert. 

COMPROMISE SERVICE — Some articles or whole courses are ser\ed upon 
the table in the English way, while others are passed in the Russian way. 
For example, the soup may be brought in individual plates from the pantry; 
the meat carved by the host, the vegetables passed by the waitress; the whole 
salad course also passed by her, and the dessert served by the hostess. 

Menus 

FORMAL DINNER No. 1— FORMAL DINNER No. 2— 

Soup Oysters on Half Shell or 

Fish (Cucumber Dressing) Oyster Cocktail 

Roast (Water Ice) Soup Roast 

Salad Dessert Coffee Vegetable and Sauce 

Crackers and Cheese Dessert Coffee 

FORMAL DINNER No. 3— 

Soup Entree 

Roast Salad 

Cheese Sandwiches or Crackers 

and Cheese 

Dessert Coffee 

For formal functions no butter is served, bread or hot rolls (buttered) arc 

offered. 

The after dinner coffee may be served at the table, the gentlemen remaining 

to smoke after the ladies withdraw, or it may be served in the drawing room, 

where all enjoy it together. (See page 8.) 



Page Sixteen 



k '^'T^c^ard CMnaWQlass 




Page Seventeen 



W^i, ^~l^ickard China & (Jlass 




ALL-OVER GOLD ETCHED MORNING GLORY— The intricate tracery of the dainty design, standing out from 
the surface of the china and glass, recalls the wonderful handiwork of the gold and silversmiths of earlier times. 
Elaborate processes and ingenious devices, handled with great skill, today produce these wonderful results on china. 
At the Pickard Studios only, is this work done. It is a development of the earlier forms of the all-over gold 
encrustation, originated by the Pickard Artists. 

Pag^ Eighteen 



THE 



ART 



O F 



ENTERTAINING 



Formal Receptions 

To GIVE a formal reception, invitations should he sent two 
weeks in advance of the chosen reception day, the form of 
the invitation being the same as for weddings. A response 
to an invitation is always the right thing, but when in doubt 
whether one can go or not, it is well to keep silent and then if one 
cannot go, a visiting card sent on the appointed day is all that is 
necessary. 

Proper Form of Invitation for Receptions, Dances 
Similar Functions 

Mr. and Mrs. 



Music 

Dancing 

Cards 



request the pleasure of 

Your, or, (name to be written in) 

Company on (day), (date) 

at (time) 



Address 



For a more informal invitation, the calling card may 
be used, on which is written whatever the person 
wishes to convey. If a reception to honor a 



friend, this is written above the name, 
assistants of the hostess are asked, and are 
told just what is expected of them — whether 
to be in the drawing room or dining room.. 

DUTIES OF HOST AND 
HOSTESS AT RECEP- 
TIONS, RECEIVING 
GUESTS — They, or she, 
should stand just inside the 
drawing room door (either 
side as most convenient). 
First, host, hostess, and the 
special guest of the occasion 
beside her. A pleasant 
greeting to each guest, then 
giving each an introduc- 
tion to the honored one. 
From the beginning to 
the end of receiving hours. 



The 













V 



Page Nineteen 



THE 



ART 



O F 



ENTERTAINING 



their place is by the door, and it should not he deserted for 
any reason. Those assisting her should he at their respective 
places at the appointed time, and throughout the hours net wander 
very far. All see that the guests are made comfortable, introduc- 
ing, if strangers, and that they are served refreshments. After 
the guests have taken their departure, the hostess and her assist- 
ants go to the dining room and are served, then the assistants say 
their farewells and depart. 

If the hostess has an "at home day," that should be observed as 
the day on which to call. Has she no day, any time within two 
weeks following a reception is the calling time. The hostess is not 
obliged to return these reception calls unless she wishes to be 
gracious and strengthen the friendship. 

SUGGESTIONS FOR REFRESHMENTS AT RECEPTIONS— 
Ice cream or ices. Sandwiches, some of which may be the "un- 
covered" variety. Beverages, tea, coffee, Russian chocolate 
(equal parts of coffee and chocolate), salted nuts, small cakes 
and bon hons. 

"Sandwiches," suggest two pieces of bread buttered, and some 
"filling" between, but the newest variety is the "uncovered." 
It is one piece of bread, buttered, and some delicious mixture on 
the top, garnished to look attractive and ap- 
petizing. The same materials as for "filling" 
X in the double ones may be used, and gar- 
i nished with nuts, olives, 
ginger, eggs, sliced or 
chopped. Creamed cheese 
and wintergreen leaves, 
minced, are a delicious 
novelty filling. 

When in doubt as to 
the nu*^bpr to prepare 
refreshments for, 
averygoodruleto 
follow is three- 
fourths of the 
number of guests 
invited. 

Dresser Set in Russian Flowers 




Page Twenty 




^~Pickard China c? Qlass 





SCENIC STUDIES; CLASSIC RUINS-All the inspiration of the distant landscape seems to be recreated by 
the artist on the china. In the soft haze of the deep distances, with its delicate color shadings can be felt the 
very atmosphere of the big out-of-doors it pictures. The velvety te.xture of the pastel color effects lends itsell 
perfectly to the reproduction of these scenic studies. 

Page Twenty-one 



'^'^^'Plc/mrd China & Glass~^ 




BOUQUET SATSUMA— A unique decoration in high relief enamels on the wonderful Satsuma ware. This peculiar 
ware is made by the Royal potteries founded in 1 539 by the Prince Chiusa near Kagoshina. Japan. Nowhere else 
in the world is produced the soft, creamy body with the fine crackle in the glaze. This body and glaze are particularly 
adapted to the use of the difficult brilliant enamels of these Chinese flowers. Awarded the Gold Medal at the 

Panama Pacific Exposition. 

Page Twenty-two 



THE 



ART 



O F 



ENTERTAINING 



Weddings 



DUTIES OF THE BRIDE'S PARENTS — The parents 
of the bride assume all the responsibilities and expense of 
the wedding festivities. First the invitations, which 
should be sent out at least two weeks before the date set for the 
wedding. The addressing and posting. If a small wedding, verbal 
or written invitations are quite proper; then on the day of the 
wedding send the announcement cards. 

The entertainment of out-of-town guests; carriages, if needed, for 
the bridesmaids and any other guests being entertained. If a 
church wedding, such arrangements should be made as engaging 
the church, such music as is desired, the decorations for both 
church and home, the refreshments to be served. 
The bride chooses her attendants and instructs them 
in their duties, and suggests w^hat they shall wear. 
The bride should acknowledge promptly by note any , ; -' ^ 
gifts which arrive after her invitations are sent. y • >v'l_ ' . 






■^^ 

M 



DUTIES OF THE GROOM — The groom 
selects whom he wishes to support him as best 
man and, in consultation with his fiancee, 
chooses his ushers and requests them to 
serve, and instructs them 
as to their duties and as 
to what clothes they are 
to wear. The groom pays 
for the marriage license, 
the clergyman, and, if a 
church wedding, he fees 
the sexton for opening 
the church, and supplies 
the bouquets for bride 
and bridesmaids. The 
groom furnishes the car- 
riages for his ushers — ■ ^^ • 
calling for his best man i. •• i , ;< 
to accompany him to the ' 
place of the wedding. I . 

WEDDING INVITA- v v^ .: 

TIONS— The wording ^]Xif-C:}^:.:X 



1 



t^ 




in 






^^>.^ 



Page Twenty-three 




^~Pickar<ji China c? Glass 





ALL-OVER GOLD ETCHED VINE ON GLASS — The intricate tracery of the dainty design, standing out 
from the surface of the china and glass, recalls the wonderful handiwork of the gold and silversmiths of earlier 
times. Elaborate processes and ingenious devices, handled with great skill, today produce these wonderful results 
on china. At the Pickard Studios only, is this work done. It is a development of the earlier forms of the all-over 
gold encrustation, originated by the Pickard Artists. 

Page Twenty-four 



THE 



ART 



O F 



ENTERTAINING 



of invitations is very much the same at all times. The size of 
card and style of engraving is a matter of personal taste. The 
following form of invitation may be adopted: 



Mr. and Mrs. 



request the honor of your presence 

at the 

Marriage of their daughter 

(bride's namej 

to 

(groom's name) 

on (day) (date) 

at (time) 

(name of church or home) 

(name of city) 

Suggestions for Refreshments for Wedding Breakfast or Luncheon 

Fruit (for luncheon) Soup in its place Fish 

Cucumbers with French Dressing or Salted Bread and Butter Sandwiches 

Chicken Breasts, Mushroom Sauce 

Rolls, Buttered Peas Ice Cream or an Ice 

Brides Cake, Fruit Cake Bon bons Coffee 

A punch of some sort of wines or 
fruit juices may also be served. 
For such a breakfast or luncheon, 
tables should be provided — one 
set aside and decorated for the 
bridal party. This table should 
be handsomely decorated, the 
other tables, whether large or 
small, have only a center piece 
or tiowers. The bride's cake may 
form part of the decoration on her 
table. If not, the cake should be 
brought to her to cut the first 
slice, when it should be removed 
and finished by someone else, 
then brought back for the bride 
to take the first piece, and passed 
on to the other guests. 

Famous Fireplace 
in State Dining Room, White Hojse 

Washington. D C. j 




Page Twenty-five 




'~~Pickard China & (jlass < 





4 



•^ 



'*«! 



U 





4- 




V 4* 




lO 



ETCHED GOLD BORDERS ON GLASS — The charming border designs, some of them in period motifs, 
etched into the surface of the gla<;s and this coated with two applications of pure Pickard gold, burned in, give 
these sets an attractiveness unequaled by any plain bands. With the addition of your monogram a distinctive 
touch of personality or individuality is imparted to every piece. Complete sets can be had in any design or shape. 



Page Twenty-six 



THE 



ART 



O F 



ENTERTAINING 



Luncheons 



AT A LUNCHEON exclusively for women, the hostess leads 
/-A the way to the dining room and stands back of her chair 
•*- ^ until each guest finds her place — either by place cards or 
the hostess may indicate the order of seating. At her right she 
seats the honored guest. When cards are to follow a luncheon, 
it is sometimes more convenient to use the card tables for the 
luncheon. In this case there would be no order of seating, only 
in case of the ones to be placed at the table with the honored guest. 
The tally cards are passed around before the game commences, 
and each one finds the table at which she is to play. 

MENU — The menus for formal luncheons and breakfasts are prac- 
tically the same, except for the first course — fruit being served at 
the breakfast, and soup or fruit cocktail at the luncheon. 

CARD PARTIES — In giving an afternoon card party one can 
have one or two kinds of games, having prizes for each. Each 
guest will give her preference of games and be placed accordingly. 
Full instructions of play should be given each table and the time 
the games should be over. 

Tally cards for scoring games are also varied from the plain bristol 
board to elaborately decorated. A very pretty and sensible one 
is to have the monogram of the hostess engraved or embossed, 
and where two or three friends are entertaining together, the 
initial of each is monogrammed. The refreshments should be served 
either at the tables or in the dining room. If at the tables, the 
maid removes the cards, spreads the cloth, places the napkins and 
plates, with or without the food. Sometimes the salad is served 
on each plate, sometimes on a platter and each guest helps herself 
— sandwiches, coffee, etc., each passed in its 
turn. If in the dining room, the refresh- 
ments are served 
from the table to the 
guests, who may be 
either seated or 
standing, as at a 
reception. The prizes 
are presented to 
the winners at the 
conclusion of the 
game. 




All-over Gold Etched Vine Water Sei with Tray 



Page Twenty-seven 



THE 



ART 



O F 



ENTERTAINING 



Calling Cards 



THE USE of the calling or visiting card has become quite a 
factor in social life. This small card should always have 
the address as well as the name of the person. This applies 
to men as well as women, especially an unmarried man. The act 
of leaving cards is simple enough. When the attendant responds 
to the bell, one hands her the card or cards, asking for the 
person or persons they wish to see. The maid or attendant takes 
the card to the person called upon, who at once recognizes the 
name. In this way there is no mistake, as there often is when she 
gives her name and the attendant does not get it correctly. 
A married woman calling on another married woman for the first 
time, or after an entertainment of some sort, leaves her own card 
with two of her husband's. A maiden or widow leaves but one 
card. Should there be more than one 
woman being called upon, it is customary to 
iea\c a card for each. A man calling 
should leave a card for each person 
called upon. A husband and wife 
sometimes share one card, which is 
very convenient, and should read 
about as follows: 

Mr. and Mrs. John Stephens 
3 Stephens Avenue 

This is used when sending joint gifts, 
also in sending regrets to invita- 
tions; in announcing days at home; 
in sending expressions of sympathy 
or congratulations by the 
writing of such expressions, 
below the name, or in just 
leaving a card at the 
door of the person's 
home. A single card is 
/i used in the same man- 
ner by women or men. 
If calling in a town 
in which one is visit- 
ing, the address (hotel or house) 
should be written on the card. 




Page Twenty-eight 



k ^~Pickard China & Glass 




ETCHED BORDER ROSES AND FORGET-ME-NOTS— Dainty color work is combined in this decoration, 
with a broad band of gold encrustment, or etching. Thus an unique charm is given to the gold and white Pieces 
bv the formal clusters of tiny pink roses and blue forget-me-nots, interlaced with the thread-like line ot gold. 
Harmonious with nearly all kinds of table china decorations, gift pieces in this design are particularly acceptable. 

Page Tiventy-nine 



THE 



ART 



O F 



ENTERTAINING 



Etiquette of Guests 

INVITATION CARDS to receptions state the hours between 
which the hostess will be on duty in her drawing-room; there- 
fore, one may suit one's convenience as to time to put in an 
appearance. Do not arrive before the stated hour nor after the 
latest. On arrival, the guest goes to the dressing room, removes 
superfluous wraps, and descends to the hall, pauses to deposit 
required number of cards on the tray, then enters the drawing- 
room, greets the hostess and those receiving with her, and passes 
on to mingle with the other guests. Whether or not a visit to the 
dining room is made, is a matter for one to decide. At a very 
large reception, it is not necessary to bid the hostess adieu. At 
a small affair, and the opportunity offers, it is the polite thing 
to bid an adieu. For evening receptions, musicales, etc., the same 
etiquette is to be observed. For luncheons, dinners or any affair 
'where a set time is given, by all means be there on time. 




The simplicity and dignity of the Early Victorian 
furnishings of this Dining Room is very attractive. 



Page Thirty 



~^^^ickard Chiiia G Glass 




LOUIS XIV —Daintiness and t-racefulness, the keynote of the furnishings of the time of Louis Fourteenth of 

France, ari^eflected m thfs charnLg enamel decoration Worked in the Pickard enamels^the ever popular French 

wreath has an added attractiveness. A good example ot period designing adapted to china. 

Page Thirty-one 



Copyright. 1917 

W. A. PiCKARD 



LIBRARY OF CONGRESS 




014 518 062 4 



